Eat what you grow…Carrot Tops
I love growing carrots in the garden. Like really, I can never get enough. My daughter loves the different colors and my husband loves the flavor.
I usually overseed my carrots and thin them out once they are eating size, because again, I can NEVER get enough.
One thing I like to do with the greens is make carrot top pesto. It’s so simple to add a little of this and a little of that into the food processor and have a delicious and nutritious dip for our garden veggies.
Carrot Top Pesto
I love the versatility of this recipe. In the spring, I use beet greens with a little lemon. In summer, I use basil or parsley. I usually just use whatever nuts we have on hand. But I always use garlic from the garden to give the pesto an extra POW!
Ingredients:
1 c carrot tops
1 c other greens and/or herbs (basil, parsley, beet greens etc.)
1/4 - 1/2 c nuts (walnuts, pine nuts, pistachios, cashews etc.)
2 - infinity garlic cloves
1/2 tsp black pepper
1/8 tsp sea salt
olive oil
optional - 1/4 c pecorino or parmesan cheese
optional - Juice of 1/2 lime or lemon to taste
Mince the garlic first - either with a knife or in the food processor/blender to get an even consistency. Mix all other ingredients together in a food processor or blender. Add olive oil until the pesto is the consistency you like.
To use the pesto:
Roast your carrots and top with the pesto
Use as a sauce for pasta or zoodles
Cut up garden veggies and use as a dip
Sautée with other garden greens
